Vietnamese Chicken and Veggie Bowl with Rice Noodles
- Total Time
You can streamline the prep work for this recipe buy using leftover cooked chicken breast and grilled vegetables.
cooking spray4 spray(s)
uncooked boneless skinless chicken breast5 oz, thin cutlet
uncooked broccoli1 cup(s), small florets or baby broccoli stalks
sweet red pepper(s)½ medium, cut in 2 even pieces
low sodium soy sauce2 Tbsp, divided (or to taste)
cooked rice noodles½ cup(s)
Asian fish sauce½ tsp, Thai variety recommended
cilantro2 Tbsp, chopped, fresh leaves
unsalted dry roasted peanuts2 tsp, chopped
Sriracha hot sauce1 tsp, or to taste
- Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high heat.
- Place chicken, broccoli and red pepper in a shallow bowl; drizzle with 1 Tbsp soy sauce and toss to coat. Coat with cooking spray; grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and pepper into strips; place in a bowl over noodles.
- Stir together remaining 1 Tbsp soy sauce, fish sauce, and sugar; drizzle over chicken. Sprinkle with cilantro, peanuts and sriracha. Serve.
- Makes 1 serving.